Recommendations based on "New York Cult Recipes"

A selection of traditional and modern recipes as well as an informative, evocative discussion of the origins of all kinds of English dishes.

Do you crave food all the time? Do you think you might want to eat again in the future? Do you suck at cooking? Inspired by the wildly popular YouTube channel, these 60+ recipes will help you suck slightly lessYou already know the creator of the YouTube show You Suck at Cooking by his well-manicured hands and mysterious voice, and now you’ll know him for this equally well-manicured and mysterious tome. It contains more than sixty recipes for beginner cooks and noobs alike, in addition to hundreds of paragraphs and sentences, as well as photos and drawings.You’ll learn to cook with unintimidating ingredients in dishes like Broccoli Cheddar Quiche Cupcake Muffin-Type Things, Eddie’s Roasted Red Pepper Dip (while also learning all about Eddie’s sad, sad life), Jalapeño Chicken, and also other stuff. In addition, there are cooking tips that can be applied not only to the very recipes in this book, but also to recipes outside of this book, and to all other areas of your life (with mixed results).In the end, you just might suck slightly less at cooking.**Results not guaranteed

THE SUNDAY TIMES BESTSELLER LONGLISTED FOR THE ANDRE SIMONS FOOD & DRINK BOOK AWARDS A Guardian book of the year A Times book of the year A Spectator book of the year A Daily Mail book of the year An Evening Standard book of the year A Stella Magazine book of the year From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen. For Stanley and foodie fans, this is the perfect, irresistible gift. 'It's impossible to read this without becoming ravenous!' -- Nigella Lawson 'It is as infectious as it is delicious, as funny as it is insightful. The only reason to put this book down, is to go cook and eat from it' -- Heston Blumenthal Before Stanley Tucci became a household name with The Devil Wears Prada, The Hunger Games, and the perfect Negroni, he grew up in an Italian American family that spent every night around the table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the recipes and into the stories behind them. Taste is a reflection on the intersection of food and life, filled with anecdotes about growing up in Westchester, New York, preparing for and filming the foodie films Big Night and Julie & Julia, falling in love over dinner, and teaming up with his wife to create conversation-starting meals for their children. Each morsel of this gastronomic journey through good times and bad, five-star meals and burnt dishes, is as heartfelt and delicious as the last. Written with Stanley's signature wry humour and nostalgia, Taste is a heartwarming read that will be irresistible for anyone who knows the power of a home-cooked meal.

An inspiring collection of recipes preserved on gravestones, with fascinating interviews from the families, celebrating the beloved food legacies of their dearly departed. For so many, food is a touching, nostalgic thing that brings us together. So much so that some families choose to remember their loved ones through the dishes they made and the food that brought comfort to those around them by immortalizing their recipes on their gravestones. Rosie Grant, the creator behind @GhostlyArchive, has been searching out and documenting this interesting phenomenon. In To Die For, Rosie collects 40 recipes she's found across the globe, carved into headstones or associated with a grave that has a story to share. Each recipe is accompanied by an interview with the remaining family, plus photography of the food, the gravestone, and any memorabilia the family wanted to share. Recipes include: Spritz Cookies Homemade Fudge Chicken Soup French Silk Pie Guava Cobbler ...and more! Thoughtfully and respectfully explored, Rosie has documented this connection between food, legacy, and family, remembering the deceased through the recipes they most loved, and giving their families a platform to share their loved one's story and cherished dish with the world.

They say you eat with the eyes. But we now know that smell, texture, temperature, colour and even atmosphere – down to the background music – influence how we perceive flavour.As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome - it is flavour that brings food into full technicolour life. Yet it's not always easy to make something tasty; the secrets to flavour can baffle chefs and scientists alike.Food science expert Dr Stuart Farrimond explores major flavour categories such as salt, acid and heat (from chillies) and how they interact, and profiles all the major foods from individual fruit, veg, herbs and spices to the building blocks such as rice and wheat that give us stapes like bread, pasta, and noodles. With pairing notes for every ingredient, you'll soon be inventing new recipes.

For America’s bestselling cookbook author Ina Garten there is no greater pleasure than cooking for the people she loves—and particularly for her husband, Jeffrey. She has been cooking for him ever since they were married forty-eight years ago, and the comforting, delicious meals they shared became the basis for her extraordinary career in food. Ina’s most personal cookbook yet, Cooking for Jeffrey is filled with the recipes Jeffrey and their friends request most often as well as charming stories from Ina and Jeffrey’s many years together. There are traditional dishes that she’s updated, such as Brisket with Onions and Leeks, and Tsimmes, a vegetable stew with carrots, butternut squash, sweet potatoes, and prunes, and new favorites, like Skillet-Roasted Lemon Chicken and Roasted Salmon Tacos. You’ll also find wonderful new salads, including Maple-Roasted Carrot Salad and Kale Salad with Pancetta and Pecorino. Desserts range from simple Apple Pie Bars to showstoppers like Vanilla Rum Panna Cotta with Salted Caramel. For the first time, Ina has included a chapter devoted to bread and cheese, with recipes and tips for creating the perfect cheese course. With options like Fig and Goat Cheese Bruschettas and Challah with Saffron, there’s something everyone will enjoy.From satisfying lunches to elegant dinners, here are the recipes Ina has tested over and over again, so you too can serve them with confidence to the people you love.

A cookbook from an iconic London bakery, famed for stylish, witty cakes Konditor and Cook are legends in the baking world. Their contemporary and witty cakes are famous--Magic Cakes have achieved iconic status, and their cheeky Dodgy Jammers and Gingerbread Grannies exemplify the humor with which Konditor and Cook are associated. Now 20 years old, Konditor and Cook have finally written their long-awaited baking book. From the classic Curly Whirly Cake to addictive Black Velvet Cupcakes and Boston Brownies, each recipe is easy to follow and will see you whipping up your own Konditor treats at home. And it's not just cakes: there are Apple Crumble Muffins, Raspberry and Ricotta Cheesecakes, and even Spaghetti Bolognese Cupcakes to tickle your fancy. With 100 seductive, stylish recipes featuring step-by-step instructions and stunning photography from Jean Cazals, this cookbook will make your baking a little sweeter and slyer. Includes metric measures.

Mark Bittman’sHow to Cook Everything 10th Anniversary Edition & How to Cook Everything VegetarianThis limited box-set of How to Cook Everything and How to Cook Everything Vegetarian, created exclusively for Barnes & Noble, is a must-have collection for everyone who loves great food.More than 4,000 recipes and variations are included in these bestselling, authoritative cookbooks, in addition to hundreds of helpful how-to Illustrations. Bittman’s thoughtful and inspiring sidebars and lists (like “Twenty-Five Pasta Sauces You Can Make in Advance”) and suggested menus for every occasion make these volumes more valuable and indispensable than ever—the only cookbooks you need for fast and flavorful home-cooked food every day of the year.Praise for How to Cook Everything, 10th Anniversary Edition“A week doesn’t go by where I don’t pull How to Cook Everything down from the shelf, so I am thrilled there’s a new revised edition.”—AL ROKER“Mark Bittman has done the impossible, improving upon his now-classic How to Cook Everything. If you need know-how, here’s where to find it.”—BOBBY FLAY“Mark Bittman is a great cook and incredible teacher. In this second edition, Mark has fine-tuned the original, making this book a must for every kitchen.” —JEAN-GEORGES VONGERICHTENEven more kudos for How to Cook Everything Vegetarian“Mark Bittman’s category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark’s forte and everything I want to cook is in here”.—MARIO BATALI“Recipes that taste this good aren’t supposed to be so healthy. Mark Bittman makes being a vegetarian fun.”—DR. MEHMET OZMark Bittman is among the country’s most widely respected and beloved food writers and home cooks. His must-see weekly New York Times column and videos, “The Minimalist,” and his regular appearances on the Today show highlight beautifully his mastery of teaching the art of simple, delicious cooking.

When Harold McGee's On Food and Cooking was published in 1984, it proved to be one of the sleepers of the year, eventually going through eight hardcover printings. It was hailed as a minor masterpiece" and reviewers around the world prasied McGee for writing the first book for the home cook that translated into plain English what scientist had discovered about our foods. Like why chefs beat eggs whites in copper bowls and why onions make us cry."

Sheds light on the vivid personalities, ideas, and achievements of the Bloomsbury Group from a unique culinary perspectiveThrowing aside the stifling patriarchy of late Victorian Britain, the Bloomsbury Group fostered a fresh, creative, and vital way of living that encouraged debate and communications, as often as not across the dining table. In The Bloomsbury Cookbook, Jans Ondaatje Rolls collects more than 180 recipes for dishes that take us into the very heart of their world through the meals around which they congregated, argued, debated, laughed, and loved. Gathered at these tables were many of the great figures in art, literature, and economics as the modern world was created and tirelessly interpreted: E.M. Forster, Roger Fry, J.M. Keynes, Lytton Strachey, and Virginia Woolf, among many others. Arranged chronologically from the late 19th century through the ascendency of the group between the wars, all the way to their present-day legacy, the book gathers together hundreds of photographs, letters, journals, paintings, and delicious recipes—some handwritten and never-before-published—that bring to life the group’s lingering breakfasts and “painting lunches.” Part cookbook, part social and cultural history, The Bloomsbury Cookbook will delight the modern chef searching for a certain distinctiveness, but also recreates an intimate portrait of a vastly influential intellectual and artistic community.